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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

PESTO CHICKEN MEAL PREP Recipe

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This recipe for PESTO CHICKEN MEAL PREP is from Karlene's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pesto Chicken

16 oz. boneless skinless chicken breasts
1/3 cup pesto (we used homemade)
Roasted Asparagus

1 lb. asparagus
1/2 tablespoon olive oil
salt and pepper, to taste
Quinoa

1 cup quinoa, uncooked
2 cups water
Mozzarella and Tomato Salad

1/2 cup mozzarella pearls
10 oz. cherry tomatoes, halved
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1/4 medium red onion, very thinly sliced
salt and pepper, to taste
Optional toppings

1/4 cup toasted pine nuts
1/2 cup pesto
1/4 cup grated parmesan cheese
Directions:
Directions:
Pesto Chicken

First, preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
Prep chicken by placing chicken breast into a gallon-size bag and pouring on pesto. Close bag and give your chicken a good shake, making sure it’s covered in pesto. Place in the refrigerator for 30 minutes to marinate (option to do this the night before and let sit for 12-24 hours).
Once marinated, transfer chicken breast to baking sheet. Make sure you put all that excess pesto on top of the chicken breast. Bake at 375°F for about 20-25 minutes depending on the size of your breasts.
Remove from oven, let cool, and slice into cubes.
Roasted Asparagus

Prepare asparagus by placing spears on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake at 375°F for about 10-12 minutes. Make sure you don’t overcook your asparagus, no one likes mushy spears!
Quinoa

Place quinoa and water into a medium pot. Bring to a boil. Then, cover and turn heat down to low. Let simmer for about 20 minutes or until all liquid has absorbed.
Mozzarella and Tomato Salad

Begin by slicing cherry tomatoes in half. Place them into a medium-size bowl.
Add in mozzarella pearls, olive oil, balsamic vinegar, sliced onion, salt, and pepper.
Mix and set aside.
Bowl Assembly

This recipe serves 4, so separate everything out into 4 portions.
Serve with more fresh pesto on top of the chicken, toasted pine nuts on top of the asparagus, and a sprinkle of parmesan on top of the entire thing.
Preparation Time:
Preparation Time:
50
Personal Notes:
Personal Notes:
NUTRITION
Serving Size: 1/4, Calories: 421, Sugar: 7, Fat: 14, Carbohydrates: 41, Fiber: 6, Protein: 36

 

 

 

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